BRADLEY SMOKER | "Taste the Great Outdoors"

Hello, my names Dan.  I've been reading for about a month.  I used to live in TX and had a great neighbor that would smoke meat all the time.  When I visited him last month we smoked a brisket that was just awesome.  The problem is you can't find good BBQ, specifically brisket where I now live, MD. 

My newly engaged bride to be decided to get me a smoker for Christmas and found out about the BS from reviews on Amazon which led to here.  This has to be the best Christmas present I have ever received since I was a child. I have a few questions.

1. I have a wood deck and a patio underneath the deck.  The deck would be more convenient, but is this a fire hazard?  I would hate to leave it to smoke overnight if there is a chance of a fire. I will have to smoke in the driveway at first because I don't have electric on the deck yet, and now know not to use extension cords.

2. What is a good wireless thermometer? I would like to not open the door as much as possible so I figure I need one of these.

3. Is there a guide to which bisquettes go with what kind of meat?  I know I like pecan, but apple and cherry have peaked my interest.  I know it is a personal preference but looking for a bit of guidance for when I do my first smoke. 

4. Is it possible to hot smoke with temperatures in the mid 30's to 40's and windy?

5. If I wanted to place the smoker in an attached garage would I just have to run a duct or pipe out of the roof?  I see some people have used fans in there mods. I have a man door in the garage that leads outside but no windows.  It is not a finished garage, and does have ridge vents, but I can't imagine it would be good to just let the smoke go into the garage without any air circulation.

I can't wait to do my first smoke and use the advice and recipes from this great forum.

Thank you,

Dan

Hey Dan and welcome to the forums!


Congratulations on your new smoker!   You will learn alot from these guys if you just stick around......

As far as types of wood goes,  it is really a personal preference.  You will develop a taste for what you like through trial and error,  but typically you will use the fruity woods on meats such as poultry,  fish,  etc.......   The hardwoods such as hickory,  oak,  pecan,  etc... are more commonly used for pork and beef.  And there is one lonely guy from Texas who has smoked a little too much of "something" and will try to convince you that there is only one type of wood for smoking everything.......  (mesquite,  perhaps?)


You should be fine using the bradley on you deck.  The outside of the unit doesn't really get that hot.  You SHOULD KNOW,  HOWEVER,  that the Bradley is very safe to use but it is still like any other appliance and should be treated with care.  Under the right circumstances,  you CAN have a fire in the box.  This is rare,  but proper installation of the "V" tray and regularly changing the water on those long smokes can go a long way in preventing a fire.  I would NEVER operate the unit on a cheap extension cord!


Just browse the forums and be sure to check out the recipe site!  You will learn alot here!


Good luck and let us know how your first smoke goes!


Jeff

Thank you, reading this thread has made me re-think the overnight smoke idea I was having.  http://forum.bradleysmoker.com/index.php?topic=7516.0

1.  As with any cooking appliance, improper use or accidental mis-use can have adverse affects.  As you can gather from that thread, there have been a couple close calls but some good practices should keep you in the safe zone.  There are several here that have thiers mounted in the garage. 
Place the V tray in correctly and the slots properly maintained, keep the unit fairly level, keep the water bowl filled with water, use the vent correctly (at least 1/4 open), and those will drastically reduce the change of a fire.
Keeping the unit level, or slighly tilted to toward the back will keep any moisture in the bottom of the unit from running out the front.

2.    Here is a post on the recipe site for wood:
http://www.susanminor.org/forums/showthread.php?t=26 (http://www.susanminor.org/forums/showthread.php?t=26)

3.  Many use the Maverick Redi Check ET 73, but there are many more out there.

4.  Yes it is possible to hot smoke in the 30s.  This is not from experienced but there are many here who get the job done in sub zero.  You can also finish in the oven as you will not be rolling smoke during the entire cooking process.  I usually only use the bradley for up to 4 hours then off to the oven or grill for the finish I desire.

5.  No experience here either but from reading the posts of those who have, you should have no problem but the fan could help draw smoke out, have to be carefull to not pull the smoke out of the bradley reducing its effectiveness.  I would not allow the smoke to vent into the garage without some kind of vent pulling it out unless you like everthing to have that wonderful aroma but then too much of that can be a bit much even for a die hard smoker.
:D

Hi Dan;

Welcome to the forum.

Just to add to the excellent advice you already received. Smoking/cooking in the 30's is not problem, but combined that with wind, and you may not get up to your targeted cabinet temperature.

Here is a link to Bradley Smoker FAQ's (http://www.susanminor.org/forums/showthread.php?t=481)

W E L C O M E  to the Forum brisket_lover!

I see Habs has pointed you to the FAQ's, the others have you hooked up with good info. Although I have mine on an extention cord, I have not had any problems.

As a fellow MD owner I must say the winds are your challenge.  On the Eastern-Shore the winds are a constant, other than in Summer when it gets sweltering.  But the advice thus far is correct.  I ended up moving into the Garage with a Range Hood, but that does not take all the smoke out.  I will either open the Garage door, back door.  Or when its cold and doing long night smoke, Open another window with a fan and push the remaining smoke out.  It still gets a bit smoky but its all good.  Just don't store furniture in there.  As my boss on Kent Island found out the hard way.

The ET-73 is fine.  I end up using just about any Wireless one now, I got a Temp Controller I build from the Love TS controller that maintains cabinet for me sufficiently.  Course I made three of them thus far.  One to Boss, one that bit the dust during a power accident, and the new one that is on a surge protector and re-wired better.

Woods you use will be a learning and tasting process for you.  I personally use Pecan most of the time, except for some Beef items, then is the unspeakable but tasty wood. 

As temps go, with wind in control I can handle smoking anytime.  Cold enough for cheese and bacon spicing soon.

Good luck.

-Johnny

hi Dan and welcome to the forum.ve thw.. the others have you hooked up and you will enjoy your bradley smoker... just let the smoker do the work and  if you have questions .. please ask someone will have the awnser or will point you  in the right  direction.


good luck

beefmann

Wow, thanks for all of the replies.  After further reading this morning it looks like a food saver would be a good investment. Time to see if I can find a good deal on one, or a used one.

Brisket_lover

I had an email from foodsaver today  foodsaver.com  25% off & free shipping using code X8FEAAA.   I won't be using it, not sure if it's good for more than one use or not.  You might want to start looking there.  It's good for orders until Dec 18 12pm est

I use my foodsaver all the time. 


Deb

If you can afford the V3840 or V3440, I highly recommend it.  Easy to use and save a lot of counter space.

Here's a link to the models I'm referring to:

http://www.foodsaver.com/Category.aspx?id=c&cid=87

Truly though, any of the vac sealers will do the job you need it to.  I love mine and would never want to be without one again.

SD

Quote from: deb415611 on December 15, 2008, 09:19:43 AM
Brisket_lover

I had an email from foodsaver today  foodsaver.com  25% off & free shipping using code X8FEAAA.   I won't be using it, not sure if it's good for more than one use or not.  You might want to start looking there.  It's good for orders until Dec 18 12pm est

I use my foodsaver all the time. 


Deb

Thank you

Quote from: Smoking Duck on December 15, 2008, 09:28:44 AM
If you can afford the V3840 or V3440, I highly recommend it.  Easy to use and save a lot of counter space.

Here's a link to the models I'm referring to:

http://www.foodsaver.com/Category.aspx?id=c&cid=87

Truly though, any of the vac sealers will do the job you need it to.  I love mine and would never want to be without one again.

SD

Is food saver the only brand?

Costco in this area has the new model now. $149.95

Hey Brisket_Lover,
Welcome to the forum and the wonderful world of smoking with a bradley.

Quote from: brisket_lover on December 14, 2008, 08:51:53 PM
Thank you, reading this thread has made me re-think the overnight smoke idea I was having.  http://forum.bradleysmoker.com/index.php?topic=7516.0

Just to let you know, with some common sense, little prep cleaning before hand and a PID Controller, you could do overnight smokes quite easily.  I've done several that I start at 9 - 10pm and by late day the next day, have a great brisket or pork shoulder ready to FTC for 2 hrs until dinner time.  Granted I am smoking 2 full briskets at a time.

Good luck and enjoy your OBS

Scotty-G
(A Former Marylander)

Quote from: Scotty-G on December 15, 2008, 12:14:56 PM

Just to let you know, with some common sense, little prep cleaning before hand and a PID Controller, you could do overnight smokes quite easily. 

Good luck and enjoy your OBS

Scotty-G
(A Former Marylander)

Hey thanks!

Like most I am at work right now, but I keep sneaking in to read a bit.  Is there someplace that talks about PIDs a little more that you could point me to?  I think I understand it as a controller for temperature, but I don't know exactly what or how it does it.

Hi BL and welcome to the forum.

Here is a link to a play by play for building one.

http://susanminor.org/forums/showthread.php?p=504#post504

If that's not your thing here is a link to a plug n play model. It's tha same company that handles the parts to build one as well. Great to deal with too.

http://auberins.com/index.php?main_page=index&cPath=8&zenid=da0c90fb3e2b6d3f324d356798d9916b

Mike

Quote from: deb415611 on December 15, 2008, 09:19:43 AM
Brisket_lover

I had an email from foodsaver today  foodsaver.com  25% off & free shipping using code X8FEAAA.   I won't be using it, not sure if it's good for more than one use or not.  You might want to start looking there.  It's good for orders until Dec 18 12pm est

I use my foodsaver all the time. 


Deb

Thank you for the code.  It worked yesterday and I decided at the last minute to wait until I heard back from a person selling it locally.  Of course today when I tried to use it, it said invalid.  Im guessing someone else may have used it and it was a one time use only code.  I guess that is what I get for waiting hehe.  I'll just keep looking for another code, because that certainly made it a great price on the V3840.


edit:  Turns out it was a 1 day only sale.  Darn I missed it but I hope they do it again.  I can wait it out.

W E L C O M E   to the Forum brisket_lover!

I love my vac sealer..

Quote from: FLBentRider on December 19, 2008, 03:08:41 AM
W E L C O M E   to the Forum brisket_lover!

I love my vac sealer..

Thanks!  I'm still looking for one, but the good news is my BS arrived last night.  Now just waiting on the wood pucks and I will season it up then make some brisket!

Cool, and don't be afraid to post pics......we love pics here!

SD

Good Luck with the Brisket.

I'm still waiting, hopefully they show up today or tomorrow.  I went out looking for a brisket, but only Wal-Mart had them.  They were in the cryovac packaging though.  The only two issues I saw with it is that the fat looked more yellow then white.  Could be the packaging.  Also it was a product of Mexico and Canada not USA. It was Choice, and $15 or so.  Anyone use this to smoke before?

We don't have much of a selection down her in Southern MD, and even to find a butcher within an hour is tough.  I have one more grocery store to look at tonight after work.

Sam's usually has them in a couple of different ways.

You may have to talk with the meat manager at your local grocery store, they can usually order anything you want that they don't stock. It pays to (get to) know one, pretty soon you will be looking for things like pork bellies, turkey legs....

Yea, I found one.  It was 7lb, choice,  and $3.99 a lb but I needed something to do my first smoke with.  Now just waiting on the wood to arrive!

BL, where in Southern MD are you.  Nicks of Clinton off of Rt5 in Waldorf always has excellent Meat. He is a full Butcher and market and always seems to have great prices and quality meats.  If you want a little more up-scale like Prime, there is the Butcher Block in Annapolis that is excellent, pricey but quality product.  I always get my ribs and flank steaks from them, as well as NY Strips. 

If you want more pucks, I know of some in Waldorf that are sitting.

- Johnny

Thanks,  I live in Great Mills and will have to call Nick's and see if they have it before I make the drive up there.  As for the pucks, they arrived in Waldorf at 4 am so I should have them today. 

I'm working on my game plan now on how to smoke my first brisket.  Ive been reading non stop for a few days. 

Do minimal trimming but get to 1/4 inch of fat on the top.

Put the rub on and let it sit in the fridge for 24 hours.

Season the smoker for 1-2 hours.

Pull the meat out of the fridge to get to room temperature, but keep an eye on the dogs.

I'm going to do a 4-5 hour smoke with either hickory or pecan.  Leave the vent 1/3-5/8 open.

What rack should I put it on since it will be the only thing in there?

Then move to the oven in a baking pan with apple juice covered in foil to bring it to temp.  I was figuring right around 210 to do in the oven.

FTC for 4 hours or so.

Trim up any leftover fat and slice against the grain, and only what I will be eating that day. 

Refrigerate the leftovers and eat again.

Sounds like a good plan.  If I only have one rack of stuff.  I would put it on the second from the lowest.

Did you get a temp controller or Maverick to control temps.  Since you are just smoking it in the bradley and finish in the oven its not as important, you will need to keep on eye on the smoker temp however.

As for Nick's, they may need a day in advance.  The Butcher block told me they needed at least one or two this time of year for larger amounts or big cuts.  In the late Spring and Summer its flowing better.

When bringing the meat up to temp, don't leave it out to long.  I normally pre-heat the smoker for an hour and during that time I put the meat out.

Have fun!

I did get a maverick and should be here tomorrow. Hopefully before I smoke. It was also in Waldorf but that was at 630 this morning so maybe to late to be here today.

Thanks for the help.

Sitting on my porch when I got home were the wood pucks and the Maverick ET-73.  I think I may try and season tonight, but its already cold and 31 degrees outside.  Tomorrow is supposed to be warmer.

Well I opened up the brisket and it looks like it is just a flat.  I'm not good enough at smoking (only eating) a brisket to know what I got.  So it is just a flat.  There is some silver skin on it that I just can't seem to get off.  I have pictures that I will add later when I do my full report.

I'm not good with making my own rubs yet, and I didn't take inventory of what spices I have so I cheated and bought Grill Mates Cinnamon Chipotle.  I won't be using too much just a dusting.  Then into the fridge and waiting begins.

I just carve that silver stuff off.

Unless it is a Packer brisket all you get is the flat.

Sounds like you are off to a good start.

Hey brisket_lover (gotta love that name)!   ;D

Yep sounds like a flat...how many pounds are ya looking at?  Don't worry to much about the silver, the main thing is how much fat is on your cap!  Pic would help a bunch!  If your cap is kinda thin just throw some bacon strips on top to help baste.  Since it sounds like your gonna shoot for a smoke tommorrow, get'r rubbed down good tonight and a good resting till then!  Good luck....Nothing better than a good brisket!

C

FL beat me to the post...but with a packer (at least here) ya get the point and flat, and then they have whats called market trimmed still the point and flat but the butcher tends to get a bit carried away...Then they have the best of the brisket, not sure who came up with that one but it's just the flat with almost every scrap of fat cut off and they want lots of money per lb for it and not near as good as the other two.  Once again don't know why on that one, still doable but try and find ya a packer!  Keep us posted, brisket always gets my radar going!

C

From the supermarket, don't look at the price it was too much but I was desperate.
(http://img234.imageshack.us/img234/8697/cimg1773kp1.jpg)

Before trim
(http://img234.imageshack.us/img234/3852/cimg1775vu1.jpg)

After trim
(http://img519.imageshack.us/img519/5120/cimg1777lo3.jpg)

Fat side (I didn't do any trimming)
(http://img68.imageshack.us/img68/8746/cimg1778sf8.jpg)

Both sides rubbed
(http://img234.imageshack.us/img234/9822/cimg1779nk9.jpg)
(http://img218.imageshack.us/img218/6936/cimg1781tu5.jpg)

Waiting for tomorrow's smoke
(http://img296.imageshack.us/img296/783/cimg1782gu2.jpg)

brisket_luv yer off to a great start! We like pics here a lot! Who called it food porn? Was that you Duck?  ::)

It was either Duck or me.

They giggle a bit! Thats a nice looking flat with just a kiss of the point!  Fat cap looks good to me, just  remember to keep the cap on top!!  I think your on track!  Can't wait to see!

C

Send all samples to me at the following address..........








;D

For themp probe wires, out the damper or the door?

Does it even matter?

Also when you preheat do you use smoke?

No smoke for the preheat but "do" turn the generator on to warm the burner up. As far as the temp probe wires go I always run them through the door. It's easier to do rack rotations then.

Mike

Thanks

Smoker has been seasoned and the brisket is in.  Its a warm 54 degrees outside, smoker is at 162 and the brisket is at 50.  24 hours from now I will be in brisket heaven. (hopefully)

So it has been 1 hour and the brisket is at 107 smoker at 174.  Does this sound good?  I dont remember reading how far over the temp slider should be.

I'd bump the temp up in the tower to at least 200, I like to run right about 220....Its only been an hour, you gots a ways to go..also keep in mind the meat will plateu and it will seem like its never gonna go any higher!  Good luck and keep us posted!

C

Well the slider is to the right almost all the way but I wanted to make sure it was ok for the smoker temp to be going up that slow.

bl,

It takes a good while to recover after opening the door and putting your meat in.....I think your OK!

C

QuoteNo smoke for the preheat but "do" turn the generator on to warm the burner up. As far as the temp probe wires go I always run them through the door. It's easier to do rack rotations then.

Mike

I do the same as Mike does.

As far as where to set the slider I cannot say because I have a digital unit with a PID control. But it will take some time for the heat to recover after putting the meat in and having the door opened. I would say you are doing fine.

Well the smoking is finished and it is in the oven set at 220.  The smoker never really recovered it got up to 202. Outside temp actually got warmer and is at 59 right now.  It was below 30 yesterday so I got lucky on that one. Brisket is now sitting at 143. Hopefully I have good probe placement.  I filled the tub halfway up with apple juice.  It didn't get as black as I was hoping so maybe that takes more of a long smoke.  I'm going to try and FTC it at around 187-190.  I have my wireless set to alarm me so I should wake up if it happens over night.  The plateau still has to happen so that should help me get some sleep.

I was just reading something where they say meat shouldn't be between 40 and 140 degrees for more than 4 hours.  Am I in trouble or should this be fine?  Seems like it would be awfully hard to get it up to temp that fast.

Here is where I was reading http://www.barbecuebible.com/board/viewtopic.php?t=7548  and it was under the "So should I put the brisket in cold or room temperature?" section.

I've never read the 4 hour limit, most FDA recommendations state 2 hours, but maybe the two hours is on the consumer end, and the other 2 hours is on the processors and transportation end. The time is calculated for room temperature (68°F), and as the room temperature increases the time you can leave the meat unrefrigerated decreases. For solid muscle meat, it pertains to the surface temperature where the bacteria is located and multiply, not the internal temperature.

Once the meat is in the smoker, and smoke is being applied, that provides additional protection. Smoke is an antimicrobial. Also any salt that you may have in the rub that you applied to the surface of the meat also provides some additional protection. Though the internal temperature may be only 100°F or so, the surface is much hotter.

This does not mean not to take precautions, or follow standard food safety. For what you are doing, and the times I have seen you post you are alright.

Thanks, and I have some bad news.  The high temp alarm never went off.  I woke up this morning to a temp of 212 in the brisket.  I'm hoping it will be edible still.

I did ftc it but I'm wondering if that's going to make it worse since it is such a high temp.

bl,

I bet your gonna be fine, its almost impossible to overcook a brisket!  It might be falling apart and hard to slice but still some good stuff!  Let us know!

C

I would say you won't believe this but I'm sure ya'll have seen or at least reas it all.

It is juicy, easy to slice, and very tasty.  It is a bit dry but not overly. Strange that it can feel wet but taste just a little dry.

It is so good though and better than a lot of the restaurant briskets I've had.

Ill post some ending pictures once I get on my pc. I'm on my phone now.

Thank you all for the help and getting me thru my first smoke. 

Congrats on the first one.  The thing I love about smoking is continually trying to get the next one better.  The funny thing is that even the worst smokes have been great!

Most excellent BL!

My hats off to ya, going with brisket on your first smoke!  Gotta see those final pics!

C

Well here are the final pictures.  I had a few slices for breakfast and then we had chopped beef sandwiches for lunch.  We still have a honey baked ham from yesterday to eat also, but brisket is better.

Nice job BL, looks great!

C

Well I have a sandwich bag worth of chopped beef left and that is it.  We ate it sliced, chopped, and even cubed then heated it a bit in a pan with olive oil.  Dumped it over some fried rice (from the Japanese steakhouse) and then added a bit of yum yum sauce.  Much better than there steak to say the least.  Im ready to do more now.  I need to do a pork butt and a chicken soon.

Thanks again everyone

Nice pics BL. I've got a brisket or two in my near future.

Good job BL, my brisket adventure starts tomorrow.  Pork Butt is easy now.  Real hard to mess that up, only I did was getting wrong cut of Meat.  The Picnic is not a Butt.  You see pork Shoulder on the label, its a picnic.  Get yourself a good Boston Butt and you will be happy.  Work is about the same with the Brisket, just much more Fat.
 

Yup going to get 2 pork butts tonight.  I have to look in the recipe section on what rub to use.

Any clues to how to pick  ;D a good butt?

I get from from Food lion CryoVac pack, each about 8 lbs.  Good big fat cap.  And it would be good if the bone is more in the center.  Leaving more equal area not in Bone.  I de-bone each before seasoning.  Helps cook time. 

As for rub, I use the Renowned Mr Brown recipe in "Smoke and Spice"  used it for several years now and always a winner.

Good luck

What do you usually pay for 8 pounder, and is bone in better than buying it without the bone?

I'll look up the recipe.

Quote from: brisket_lover on December 29, 2008, 11:51:55 AM
Any clues to how to pick  ;D a good butt?

If there is, I don't know it, and I've probably made 50 pork butts in my OBS. I've had a couple turn out tougher than others, and I'm convinced it was the pigs fault. The tougher ones looked just like the great ones. It's a crap shoot, but the odds are in your favor. I've had maybe 2 tough ones, and I always make at least 2, one to eat now, one to vac seal and freeze for later, or take to the office, etc...

That also allows for a "backup butt" in case of a tougher one. Since I started taking them to an IT of 200F, the tough ones are mighty rare, so to speak.

The brisket is no more.  Since moving out of Texas I haven't had any place to get a "Baker"  so tonight I made my own and it was even better.  I reheated the brisket in a pot on low with some apple juice and oh what a flavor that added.

Can't wait to do the chicken (10.5 recipe) and pork butt on Wednesday.

(http://img152.imageshack.us/img152/4967/pc290026bp3.jpg)